1. Combine the flour and water in a deep bowl and stir vigorously until they form a smooth, fluid paste with the consistency of heavy cream.

2. Set a heavy 8-inch skillet, preferably one with a non-stick cooking surface, over moderate heat for about 30 seconds. Dip a pastry brush in the vegetable oil and spread a light film of oil evenly over the bottom and sides of the pan.

3. Then immerse the tip of a 2-inch-wide paint brush in the flour paste and, with 5 or 6 slightly overlapping strokes, cover the entire bottom of the pan with a thin sheet of the paste.

4. Cook the pastry for a few seconds until it begins to curl away from the edges of the pan. Immediately lift the wrapper out with your fingers and transfer it to a strip of lightly floured wax paper.

5. Brush the skillet with oil again and cook the next wrapper in the same fashion. Repeat until all of the paste is used, oiling the pan lightly before making each wrapper.

6. The wrappers may be stacked one on top of the other, floured side down, then covered with foil or plastic wrap and kept at room temperature for no more than 2 hours.